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LA RACLETTE (Melted Cheese) cheese fresh ground pepper boiled potatoes (in their jackets, keep hot) sour pickles pickled onions crusty bread To make raclette in the traditional manner, a half wheel of cheese is set in a special raclette grill, when the cheese starts to melt, the melted part is scraped off with a knife and placed on a heated plate (to prevent the cheese from becoming gummy). Season the cheese with freshly ground pepper to taste. Each serving of cheese is accompanied by a boiled potato, sour pickle, pickled onion, crusty bread and white wine. Raclette can be made in an oven, toaster-broiler or microwave. In oven: Preheat oven to 450 degrees. On an ovenproof plate, place 2 or 3 slices of cheese (to make one serving). Pop into oven until cheese is melted. Remove from oven and serve immediately with the potato, pickle and onion. Toaster Broiler oven: Place chunk of cheese (about 1 1/2 to 2-inches thick) on an ovenproof plate. Set in "broil" and heat cheese 3 or more inches from heating unit; as cheese melts, remove from oven. Scrape off top layer; return to oven for more scrapings. Raclette comes from the French word "racler" which means to scrape. The word is used for this dish because of the traditional technique for serving it. The Swiss use Bagnes or Gomsu cheese for raclette. These are seldom found here. So you can substitute a semi-soft cheese that will melt as Gruyere, the fondue cheese; Appenzeller, a Swiss flavored cheese, Brick, Muenster or Monterey Jack cheese. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |